Description
A flavorful and easy Slow Cooker Jerk Chicken recipe featuring tender bone-in chicken thighs simmered with a spicy jerk seasoning blend, caramelized onions, jalapenos, and a sweet-savory sauce made from pineapple juice, soy sauce, and brown sugar. Perfectly cooked low and slow for maximum taste and served over rice for a wholesome meal.
Ingredients
Scale
Base Ingredients
- 1 small onion, sliced
- 1 small jalapeno, sliced
- 8 bone-in chicken thighs
Seasoning
- 2 tablespoons jerk seasoning
- 3 cloves garlic, minced
- 4 scallions, chopped (plus more for garnish)
Sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup ketchup
Garnish
- Lime slices
- Sliced jalapenos
- Additional chopped scallions
Instructions
- Prepare the vegetables: Place the sliced onion and jalapeno at the bottom of your slow cooker to create a flavorful base for the chicken.
- Season the chicken: Rub both sides of the bone-in chicken thighs evenly with the jerk seasoning to ensure a spicy, aromatic crust.
- Brown the chicken: Heat a large skillet over medium-high heat and cook the chicken thighs skin side down for 3-5 minutes until they develop a golden brown color, enhancing flavor and texture.
- Transfer chicken to slow cooker: Arrange the browned chicken thighs skin side up on top of the onions and jalapenos in the slow cooker.
- Make the sauce: In a small bowl, combine the minced garlic, brown sugar, pineapple juice, soy sauce, and ketchup, mixing well to create a sweet and tangy sauce.
- Add scallions: Sprinkle chopped scallions over the chicken before pouring the sauce to add fresh onion flavor.
- Cook slowly: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, allowing the chicken to become tender and soak up all the flavors.
- Serve: Garnish with additional scallions, lime slices, and jalapenos. Serve the jerk chicken hot over rice for a complete meal.
Notes
- For a smokier flavor, consider adding smoked paprika to the jerk seasoning.
- Adjust the heat by using more or fewer jalapenos depending on your spice preference.
- This recipe can be doubled but make sure your slow cooker can accommodate the quantity.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with steamed vegetables or a fresh salad to balance the rich flavors.
